Piadina Romagnola: Traditional Street Food Recipe

When the mixture has taken shape, knead for a long time with your hands on a work surface until you obtain a smooth and homogeneous dough.

Step 3:
Cover the dough with a clean cotton cloth and let it rest at room temperature for about 10 minutes.

Step 4:
Divide the dough into 8 pieces of the same weight and shape as the balls, rotating them on the work surface. Cover them with a cloth and let them rest for about 30 minutes.

Step 5:
Roll out the balls with a rolling pin in a thin layer to obtain disks of about 24 cm in diameter and 2-3 mm thick.

Step 6:
Heat a 26 cm non-stick frying pan on the stove. When hot, place the piadina in the pan.

Step 7:
Bake the flatbread for 2-3 minutes, then turn it over with a spatula and continue cooking until lightly browned.

Step 8:
Continue until you run out of dough, stacking the ready wraps on a serving plate. Garnished with cold cuts, cheeses or sweet creams as desired.

Enjoy your food!